Vision, skin, immune system…
Vitamin A, also known as retinol, is an important nutrient for the body. This product contains 10000 IU of vitamin A. It is also often heard as an epithelial vitamin. It can also be formed in the body from its precursors, called provitamins. The most common precursors are various carotenoid compounds, the most active of which is ß-carotene, which is found in carrots and apricots. These compounds are able to be converted to vitamin A in the intestinal tract when needed, albeit with varying degrees of efficacy.
Vitamin A (in the form of retinol) is found in small amounts in cheeses, butter, meat and fish. Larger amounts of eggs contain about 350-600 μg of vitamin A (per 100g), livers and liver preparations (per 100g) contain about 1500-1600 µg of vitamin A.
So this vitamin is an essential nutrient that we take with food of animal origin, and carotenoids are found in fruits and vegetables. Many of the carotenoids are closely related to vitamin A.
- It is involved in proper iron metabolism.
- It helps maintain the normal condition of the mucous membranes.
- It helps maintain the normal condition of the skin.
- It helps maintain normal vision.
- It contributes to the normal functioning of the immune system.
- It plays a role in cell differentiation.
Its requirement is measured in micrograms (µg). Other designations are used, NE (International Unit) or IU (International Unit). 1 IU Vitamin A equals 1 µg of retinol, 6 µg of ß-carotene or 12 µg of other carotene.
70-90% of the vitamin A and 20-50% of the carotenes ingested with food are utilized. The presence of fat is, of course, necessary for healthy absorption, and research has shown that vitamin E also has a beneficial effect on the utilization of dietary vitamin A.